Mon-Fri: 8am-6pm | Sat-Sun: 8am-5pm
1990 Oldmans Creek Rd, Sedesboro NJ
Summer Berry Cake
- 1/3 cup of cream cheese spread
- 3/4 cup of sugar, divided
- 2 egg whites
- 2 tsp. grated lemon peel
- 1 cup of flour – 2 tblsp. of flour (flour amounts used separately)
- 1/2 tsp. baking soda
- 1/3 cup of sour cream
- 3 cups of mixed fresh blueberries and raspberries, divided
- Cool Whip whipped topping
Preheat oven to 350 degrees F. Beat cream cheese spread and 1/2 cup of sugar in large bowl using electric mixer, on medium speed, until well blended. Add egg whites and lemon peel; mix well. Mix 1 cup of the flour and baking soda in separate bowl. Add to cream cheese mixture alternately with sour cream, beating well after each addition. (Do not over mix)
Spray a 9 inch spring form pan with cooking spray. Spread the cream cheese mixture onto bottom and 1 inch up the sides of pan. Toss 2 cups of the mixed berries with the remaining 1/4 cup of sugar and remaining 2 tblsp. of flour. Spoon berry mixture over the cream cheese mixture leaving berry mixture about a 1/2 inch from edge.
Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool for 10 minutes before removing rim of pan. Top with remaining cup of berries. Top each serving with whipped topping.